Banquet Chef
talent edge recruitingVero Beach, FL
$75,000–$80,000
APPLYBanquet Chef
Location: Indian River Shores, FL | Onsite
Employment Type: Direct Hire
Salary: $75,000–$80,000 + up to 7.5% performance-based bonus
About the Club A premier private club in Indian River Shores, Florida, is seeking a talented Banquet Chef to join its culinary team. The club is known for elevated hospitality, exceptional member experiences, and high-quality culinary offerings.
About the Opportunity:
This is a hands-on Banquet Chef role responsible for leading food production for weddings, golf tournaments, private functions, member events, and signature club gatherings. The ideal candidate will be comfortable leading a culinary team while actively cooking, prepping, plating, and executing events. This is a strong opportunity for a chef with high-volume banquet experience who wants to grow within a luxury culinary operation, with potential advancement into a Chef de Cuisine or Executive Sous Chef role.
Key Responsibilities:
- Lead banquet food production for events serving anywhere from intimate member dinners to 400–700 guests
- Work hands-on alongside the culinary team to prep, cook, plate, and execute events
- Supervise and coordinate the banquet culinary team while maintaining quality, consistency, and timing
- Prepare, butcher, and portion proteins as needed
- Execute weddings, golf tournaments, member events, and seasonal functions
- Maintain high standards for food quality, presentation, cleanliness, and sanitation
- Assist with menu execution, inventory, ordering, and staffing as needed
- Must-Haves3–5+ years of culinary leadership experience in banquet operations or a similar high-volume environment
- Experience as a Banquet Chef, Banquet Sous Chef, Sous Chef, or Executive Sous Chef with significant banquet responsibilities
- Proven experience executing large-scale, high-volume events
- Ability to maintain quality and presentation standards in a fast-paced environment
- Flexibility to work early mornings, late nights, weekends, and holidays as required
- Experience in a luxury hotel, upscale private club, resort, fine dining operation, or high-end catering environment preferred
- Golf, tennis, or private-club event experience is a plus
- Culinary degree is not required; relevant hands-on experience is most important
Compensation & Benefits:
- $75,000–$80,000 base salary
- Up to 7.5% end-of-season performance bonus
- Medical, dental, and vision insurance
- Company contribution toward health insurance premiums 401(k) with up to 6% company matchPTO available, primarily during the slower season
- Full-time, year-round position
- ScheduleThe schedule varies based on the club's event calendar and seasonality:
- Peak Season (November–Mother's Day): Approximately 50–55 hours/week; may include 6–7 days during especially busy periods
- Shoulder Season (Mother's Day–July 4): Approximately 40 hours/week with two days off
- Off-Season (July 4–mid-October): Approximately 30 hours/week while supporting the culinary team and events as needed
Be part of a high-end culinary operation where quality, teamwork, and professional growth are valued. You’ll work alongside an experienced culinary team, contribute to a wide range of upscale events, and have the opportunity to take on greater responsibility as you grow. This is a year-round position with a clear path for advancement into a Chef de Cuisine or Executive Sous Chef role.
Looking forward to your application!
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